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The Very Best Mushroom Soup. Serves 6.

From Mary Berry.

50g (1 oz) butter
2 large Spanish onion, finely chopped
2 large clove of garlic, crushed
550g (1lb 4oz) cup mushrooms, finely sliced
3 rounded teaspoons flour
75ml (1/8 pint) white wine
1.8 litres (3 pints) good chicken stock
Salt and freshly ground black pepper
3 tablespoons double cream
Chopped parsley.

Melt the butter in a deep saucepan, add onion and fry on high heat for a few minutes, without colouring. Add the garlic and mushrooms and continue to fry over high heat, stirring all the time for a further 2-3 minutes. In a bowl, blend the flour with the wine and the stock. Remove the saucepan from the heat and slowly stir in the wine and the stock, stirring continuously until well blended and smooth. Return to the heat and bring back to the boil, stirring occasionally for a couple of minutes until thickened. Season with salt and freshly ground pepper.
Lower the heat and simmer for about 20 minutes until the onion is tender. Allow to cool slightly (until safe enough to handle). Transfer to a food processor, blend for a few minutes until smoothish ( the soup will not be completely smooth, it will still have the texture from the mushrooms). Check seasoning and stir in double cream . Garnish with parsley and serve hot, with warm crusty bread.

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Last updated: 17/02/08